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Raw Mini Ice Cream Cakes

What you need: 

Banana-Mango Crust:
1/4 cup almonds (raw)
2 teaspoons unsweetened coconut
2 dates
Banana-Mango Filling:
1 fresh banana
1/2 cup fresh mango
3 teaspoon coconut oil, melted
Cinnamon-Chocolate Crust
1/4 cup almonds
2 teaspoons raw cacao powder
2 dates
Cinnamon-Chocolate Filling
1/2 avocado
1 fresh banana
2 teaspoons agave syrup
2 1/2 teaspoons cacao powder
1 1/2 teaspoons cinnamon
3 teaspoons coconut oil, melted
1/2 teaspoon vanilla toasted coconut for tops

What you do: 

1. For banana mango crust, grind almonds, coconut and dates in a food processor until finely crumbed. Press into the bottom of a metal circular cookie cutter on wax paper to about 1/4 inch thickness.
2. Blend together (also in food processor) banana, mango and coconut oil (it is important that the bananas and mango are not frozen but at room temperature or else the coconut oil will be chunky eww). Sprinkle with toasted coconut and freeze until firm.
3. Follow same directions for CInnamon-Chocolate crust and filling.
We piped on top of the Cinnamon-Chocolate Ice Cream Cake a mixture of raw almond butter, agave syrup and cinnamon and topped it off with crushed almonds.
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Source of recipe: I wrote this recipe

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


About what size are these little cakes?


I can't wait to see how these turn out for you guys! I just wanted to make note that if your mangos aren't super ripe, the cake may turn out a bit icy, in that case add the yellow part of half an avocado (to keep with the aesthetic) in order to take it to the utmost creamy degree!

Good luck!


yeah amazing is the word that comes to mind from those pics!


WOW! when I get time, I will def. have to try this one. Dang  :)>>>


this looks AMAZING! Raw food desserts typically scare me, but I am a sucker for successful food photography which this recipe clearly has! Can't wait to try and give a legit review!


These look great! Can't wait to try the recipe.

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